Kiritsuke Gyuto NDH 210 Sakai Kikumori

Production: Japan, Sakai
Brand: Sakai Kikumori
Model: Kiritsuke Gyuto NDH
Total length: 360 mm
Handle length: 135 mm
Blade length: 210 mm
Handle options: oak / blackened oak
Blade finish: Tsuchime Damascus
Blade type: dual-bevel
Steel: stainless steel AUS-10
Hardness: 58-60 HRC

Sakai in Osaka, Japan, has been a thriving center for Japanese knife production for over 600 years. Sakai Kikumori is a wholesaler, selling knives from a range of traditional blacksmiths, sharpeners, handle makers, and small factories in Sakai. The company was founded in 1926 in the old town center and still collaborates with the most experienced craftsmen in the area. For nearly 100 years, it has been selling knives that delight home cooks and satisfy even the most critical professionals. Kikumori offers a broad range of kitchen knives and, in collaboration with local craftsmen, creates brilliant products that are not available anywhere else. These are traditional, high-quality knives with excellent sharpness and sophisticated design.

JP Kawamura Hamono Co., Ltd., 3-1-7, Zaimoku-cho Higashi, Sakai-ku, Sakai City, Osaka Japan, (+81)-72-232-5039, info@kikumori.co.jp CZ Tokyo Tools s.r.o., Slovinská 652/19, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade core is made from Japanese stainless steel AUS-10 with increased carbon content. A significant amount of this element ensures easy sharpening and hardness of 58-60 HRC. AUS-10 has great edge retention, toughness, and resistance to corrosion and wear. Knives made from this steel sharpen very well and achieve an excellent edge. The core is clad with a damascus finish, consisting of multiple layers of different types of steel creating a visually appealing pattern. The blade also has a Tsuchime surface finish, which is hand-hammered using dies.
The traditional octagonal handle is made of oak wood, available in natural and blackened versions.

Note: Supplied in original packaging.

To keep your Japanese knives in perfect condition, here are some must-haves: Wash knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can damage the edge. The blade of this knife is made of stainless steel and thus does not require much care. However, it is important to keep the blade clean and dry after use. To restore appearance, both the blade and the handle can be oiled - preferably with linseed or camellia oil. Regularly sharpen the knife on a whetstone, but remember, Japanese knives have a different edge angle and thus require special and finer whetstones. Use a quality wooden cutting board. Store knives in a dry place to prevent steel oxidation. Do not use for cutting or chopping frozen products or bones. The blade may chip or break.